Ratatouille Provençale
Ingredients
- 0.5 cup extra-virgin olive oil
- 2 large onions, quartered
- 3 cloves garlic, minced
- 2 pounds fresh tomatoes, quartered
- 3 eggplants, sliced into 1/2-inch rounds
- 6 zucchini, cut into 1/2-inch slices
- 0.5 cup tomato puree
- 3 tablespoons herbes de Provence
- salt and ground black pepper to taste
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